"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
1 pkg. dry yeast 2 tbs. each warm water and sugar 1 egg-slightly beaten 1/2 cup milk-scalded-cooled 1/2 tsp. salt 1/2 cup butter 2 cups sifted flour 6 to 8 cooking apples-sliced
Topping 3/4 cup sugar 1 tsp. cinnamon 1/2 cup butter
Dissolve yeast in water - let stand 5 minutes. Add sugar, egg, milk and salt-beat thoroughly. Add yeast mixture. Cut 1/2 cup butter into flour as for pie crust. Spread dough in buttered 15 x 10 jelly roll pan. Cover and let rise until double in bulk. Top with sliced apples arranging in rows on dough. Mix sugar and cinnamon and sprinkle on apple rows. Dot with remaining 1/4 cup butter. Bake at 375º for 25 minutes or until brown.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.